Ina Garten Deviled Eggs Recipe are the ultimate appetizer—simple, elegant, and guaranteed to impress. With just a few ingredients and easy steps, you’ll have a platter of creamy, tangy deviled eggs ready for any occasion. Whether you’re hosting a holiday dinner or looking for the perfect snack, this recipe will be a keeper in your collection.
Deviled eggs are a timeless appetizer, and when Ina Garten puts her spin on them, you know they’ll be nothing short of perfection.
Her recipe balances creamy richness with tangy flavor, making these little bites ideal for holidays, parties, or even a simple family snack.
f you’ve been searching for a foolproof deviled eggs recipe, this Ina Garten-inspired version is sure to become your new favorite.
Why You’ll Love This Recipe!
- Classic yet elevated – A traditional deviled egg made with Ina’s signature fresh, high-quality ingredients.
- Perfectly creamy filling – Mayonnaise, mustard, and seasoning create the silkiest texture.
- Make-ahead friendly – Prepare in advance for parties, potlucks, or picnics.
- Crowd-pleasing appetizer – Always the first plate to disappear.
- Simple ingredients, big flavor – Nothing complicated, just fresh and delicious.
Ingredients You’ll Need
- Large eggs – Boiled, peeled, and halved for the perfect deviled base.
- Mayonnaise – Creamy binder for the filling.
- Dijon mustard – Adds a tangy, slightly sharp bite.
- White wine vinegar – Brings brightness and balance.
- Kosher salt & black pepper – Enhances all the flavors.
- Paprika – A classic garnish with smoky flavor and color.
- Fresh herbs (optional) – Dill, chives, or parsley for garnish.
How to Make Ina Garten Deviled Eggs
Step 1: Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10–12 minutes. Transfer to an ice bath to cool, then peel.
Step 2: Slice each egg in half lengthwise and carefully remove the yolks. In a mixing bowl, mash the yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth and creamy.
Step 3: Spoon or pipe the yolk mixture back into the egg whites for a neat presentation.
Step 4: Sprinkle with paprika and garnish with fresh herbs if desired. Serve chilled for best flavor.
Recipe Tips
- For perfectly cooked eggs, always transfer them to an ice bath right after boiling.
- Use a piping bag or zip-top bag for a professional, bakery-style look.
- Make the filling a day ahead and refrigerate; fill the egg whites just before serving.
- Add a twist with minced pickles, capers, or a dash of hot sauce.
Storing Instructions
Keep deviled eggs in an airtight container in the refrigerator for up to 2 days. For the freshest results, store the filling and egg whites separately and assemble before serving.
Ina Garten Deviled Eggs Recipe Faqs
Can I make Ina Garten deviled eggs ahead of time? Yes! You can prepare the filling a day ahead and store it in the fridge. Assemble right before serving for the best texture.
How do I prevent deviled eggs from being watery? Make sure your eggs are fully cooled and dried before filling. Also, avoid over-mixing the filling with too much mayo.
Can I add extra flavors? Absolutely! Ina’s recipe is classic, but you can add pickles, relish, hot sauce, or herbs to suit your taste.
How do I transport deviled eggs to a party? Use a deviled egg tray with a lid or place parchment between layers in a container to prevent sliding.
More Ina Garten’s Recipes
Ina Garten Stuffed Peppers Recipe
Ina Garten Buttermilk Blue Cheese Dressing Recipe
Ina Garten’s Banana Bread Recipe
Ina Garten Tartar Sauce Recipe
Ina Garten Spinach Artichoke Dip Recipe
Barefoot Contessa Chicken Divan Recipe
Barefoot Contessa Chicken Marsala Recipe
Don’t Forget To Pin!
Share Your Creations! Are you active on Facebook? Join our Air Fryer Recipes Group, where hundreds of thousands of Air Fryer enthusiasts gather and share your photos! I’m always thrilled to see what you’ve made. For those on Instagram, don’t forget to tag me @forktospoon – I can’t wait to admire your culinary adventures!
Ina Garten Deviled Eggs Recipe
Description
Ingredients
- 6 large Eggs, Boiled, peeled, and halved
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard ,
- 1 teaspoon White wine vinegar
- 1/8 teaspoon Kosher salt , adjust to taste
- 1/8 teaspoon Black pepper, adjust to taste
- 1/4 teaspoon Paprika
- 1 teaspoon Fresh herbs, optional – Dill, chives, or parsley for garnish.
Instructions
- Place 6 large Eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10–12 minutes. Transfer to an ice bath to cool, then peel.
- Slice each egg in half lengthwise and carefully remove the yolks. In a mixing bowl, mash the yolks with 3 tablespoons Mayonnaise , 1 teaspoon Dijon mustard , 1 teaspoon White wine vinegar ,1/8 teaspoon Kosher salt , and 1/8 teaspoon Black pepper until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg whites for a neat presentation.
- Sprinkle with 1/4 teaspoon Paprika and garnish with f1 teaspoon Fresh herbs if desired. Serve chilled for best flavor.
Equipment
- Saucepan
- Bowl of Ice Water
Nutrition
Share this recipe
We can’t wait to see what you’ve made! Mention @forktospoon or tag #forktospoon!
